1. Dry roast all ingredients given for paste, cool them and make a wet paste.2. Chop the tomatoes to fine pieces and cook in 2 cups of water along with 6 pods of garlic.3. When tomatoes are almost cooked, add tamarind juice, the ground paste and salt. Bring it to boil for 5 to 7 minutes and bring it off the stove.4. Season the rasam with mustard seeds, red chillies and asafoetida in 2 tablespoon of oil.5. Garnish with curry leaves and coriander leaves.